2 Juicy Cranberry-Glazed Cornish Hens for Thanksgiving Magic

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Nothing says Thanksgiving like the aroma of roasted poultry filling your kitchen—but these Cranberry-Glazed Cornish Hens? Oh, they’re something special. That sweet-tangy cranberry glaze bubbling over golden skin? Absolute magic. I first made these for a cozy Friendsgiving years ago, and now they’re my go-to when I want something fancier than turkey but just as festive. The hens stay juicy inside while the glaze caramelizes into sticky perfection. Trust me, one bite of that cranberry-orange goodness, and you’ll see why this recipe deserves a spot at your holiday table.

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Why You’ll Love These Cranberry-Glazed Cornish Hens

Oh, where do I even start? These little beauties check all the boxes for a showstopper holiday meal. First off, the hens stay unbelievably juicy—none of that dry poultry nonsense here. That cranberry-orange glaze? It’s the perfect balance of sweet and tangy, like Thanksgiving in every bite. And here’s the best part: they’re shockingly easy to make, but look fancy enough to impress your mother-in-law. Just wait till you see how gorgeous they look glistening on the platter—total centerpiece material!

Ingredients for Cranberry-Glazed Cornish Hens

Okay, let’s gather our goodies! The magic happens with just a handful of simple ingredients—but quality matters here. You’ll need:

2 Cornish hens (about 1.5 lbs each) – Look for plump ones with smooth skin
1 cup fresh cranberries – Frozen work in a pinch, but fresh give that glorious pop of tartness
1/2 cup fresh orange juice – Seriously, skip the bottled stuff
1/4 cup honey – Local if you’ve got it!
1 tbsp Dijon mustard – My secret tang-builder
1 tsp finely grated orange zest – Just the colorful part, none of that bitter white pith
1 tbsp olive oil – For that golden crisp skin
1 tsp salt – Kosher salt is my ride-or-die
1/2 tsp black pepper – Freshly cracked, please
1/2 tsp dried thyme – Or fresh if you’re feeling fancy

That’s it! Now let’s turn these simple ingredients into something extraordinary.

How to Make Cranberry-Glazed Cornish Hens

Alright, let’s get cooking! This recipe is straightforward, but a few key steps make all the difference. Follow these substeps, and you’ll have a holiday masterpiece in no time.

Prep the Hens

First things first: preheat your oven to 375°F (190°C). Take your Cornish hens and pat them completely dry with paper towels—this is non-negotiable for that crispy skin we’re after. Drizzle them with olive oil, then generously sprinkle with salt, pepper, and thyme. Rub it all in like you’re giving them a little massage. Trust me, they’ll thank you later.

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Make the Cranberry Glaze

While the oven heats, let’s whip up that gorgeous glaze. In a saucepan, toss in the cranberries, orange juice, honey, Dijon mustard, and orange zest. Bring it to a simmer over medium heat, stirring occasionally. Let it bubble away for about 10 minutes until it thickens into a glossy, sticky sauce. The smell alone will have you drooling.

Roast and Baste

Place the hens on a roasting rack in a baking dish—this keeps them elevated so they cook evenly. Brush half the glaze all over them, making sure to coat every nook and cranny. Pop them in the oven and let them roast for 40 minutes. At the 20-minute mark, baste them with the remaining glaze. This double-glazing ensures maximum flavor and that beautiful caramelized finish. When they’re done, the internal temperature should read 165°F (74°C). Let them rest for 10 minutes before serving. That patience pays off, I promise!

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Tips for Perfect Cranberry-Glazed Cornish Hens

Okay, let me spill my hard-earned secrets for flawless hens every time! First, taste your glaze before brushing—if it’s too tart, stir in an extra drizzle of honey. Fresh cranberries give the brightest flavor, but frozen work if you thaw and pat them dry first. And whatever you do, don’t skip the resting time—those 10 minutes let the juices redistribute so each bite stays succulent. One last pro tip: if your glaze thickens too much while roasting, just whisk in a splash of warm water to loosen it up!

Serving Suggestions

Picture this: your golden-glazed hens perched on a platter, surrounded by all the cozy comforts of Thanksgiving. I love pairing them with roasted Brussels sprouts—their crispy edges soak up that cranberry glaze beautifully. A scoop of creamy mashed potatoes is non-negotiable in my house, and maybe some buttery cornbread stuffing too. For a pop of color, tuck fresh rosemary sprigs or orange slices around the hens. Pro tip? Warm your plates first—it keeps everything toasty while everyone oohs and ahhs over your masterpiece!

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Storage and Reheating

Got leftovers? (Though I doubt it—these disappear fast in my house!) Store any extra hens in an airtight container in the fridge for up to 3 days. When you’re ready for round two, reheat them in a 325°F oven for about 15 minutes—this keeps that gorgeous glaze from getting soggy. Microwave works in a pinch, but the oven brings back that crispy skin magic. Trust me, they taste just as amazing the next day!

Cranberry-Glazed Cornish Hens Variations

Want to mix it up? This recipe is super flexible! Swap the honey for maple syrup if you prefer deeper caramel notes, or try fresh rosemary instead of thyme for a woodsy twist. For extra zing, add a pinch of red pepper flakes to the glaze—just enough to give it a subtle kick. My aunt even uses pomegranate juice instead of orange sometimes for a jewel-toned twist. The beauty of this recipe? It welcomes creativity while staying foolproof!

Nutritional Information

Here’s the scoop on the nutrition for these beauties—but keep in mind, estimates vary based on ingredients. Per serving (½ hen), you’re looking at about 420 calories, 34g protein, and 24g carbs. It’s a hearty, wholesome meal that still feels indulgent—perfect for the holidays!

FAQs About Cranberry-Glazed Cornish Hens

Can I use frozen cranberries?

Absolutely! Just thaw them first and pat dry—they’ll release more liquid than fresh, so simmer the glaze a minute longer until thickened. The flavor’s slightly mellower, but still delicious.

How to double the recipe?

Easy-peasy! Just use two baking dishes so the hens aren’t crowded (that crisp skin needs space). Rotate pans halfway through roasting. Double all glaze ingredients—you’ll want extra for basting!

Can I make glaze ahead?

You bet! Whip it up 2 days ahead and store covered in the fridge. Warm gently before brushing—it’ll thicken when chilled, so add a splash of orange juice to loosen it.

For more delicious recipes and cooking inspiration, check out Family Tastes.